What to Do When Yirgacheffe Coffee Beans Taste Too Sour: Pour-Over Tutorial

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FrontStreet Coffee's Yirgacheffe Lion King Pour-over Guide

Yirgacheffe coffee from Ethiopia, though small in size, is gentle, elegant, and delightfully sweet. As the birthplace of coffee, Ethiopia's thousand-year history of cultivation and processing traditions has produced high-quality washed Arabica beans. Light roasting reveals unique lemon, floral, and honey-like sweet aromas, with soft fruit acidity and citrus notes, creating a fresh and bright mouthfeel. Without milk or sugar, let the rich texture and unique soft floral notes brush across your taste buds, leaving an endless aftertaste.

This area has been wetland since ancient times. The ancient word "Yirga" means "settle down," while "Cheffe" means "wetland." The coffee production methods and flavors here are so outstanding that Ethiopian coffee farmers compete to be proud of their coffee's Yirgacheffe characteristics, making it one of Africa's most renowned coffee-producing regions.

Initially, Yirgacheffe coffee trees were cultivated by European monks, later taken over by farmers or cooperatives. Yirgacheffe is actually composed of surrounding coffee communities or cooperatives, mainly including: Hafursa, Hama, and Biloya.

Yirgacheffe coffees are primarily washed processed, but a small amount of premium beans are intentionally natural processed to enhance the captivating fruity aroma and body. Coffee trees are mostly planted in farmers' backyards or intercropped with other crops, with small yields per household - typical of pastoral coffee. These mountain villages are shrouded in mist, spring-like year-round. Summer brings gentle breezes - cool but not hot, rainy but not humid, while winters avoid frost damage, nurturing unique citrus and floral characteristics.

The so-called "Yirgacheffe flavor" refers to intense jasmine floral notes, lemon, as well as peach and almond sweetness with tea-like aromas.

The Lion King

"Lion King" comes from the Guji zone in Ethiopia. As one of Ethiopia's most famous coffee-producing regions, coffee farmers here have their unique pursuit of coffee quality. The soil here consists of nutrient-rich, well-drained volcanic soil, with depths exceeding 2 meters. In most cases, soil nutrients are maintained by natural fertilizers rich in organic matter from fallen leaves and decaying debris of surrounding trees - in other words, organic cultivation.

Brewing Recommendations

Recommended brewing method: Pour-over

Grind size: BG-6S

V60 dripper, 15g coffee, water temperature 90°C

Water-to-coffee ratio: 1:15

Pouring technique: Pour water to 125g, then pause. Slowly continue pouring to 225g

Total time: 2 minutes 3 seconds

Flavor notes: Citrus, berries, lemon acidity, floral notes

The acidity in pour-over coffee depends on the bean's characteristics. Yirgacheffe coffee's characteristic is prominent fruit acidity, while Mandheling coffee is characterized by bitterness and body.

Important Notice :

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